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Chop one of the onions. Heat 2 tablespoons of the oil in a large saucepan and fry the onion until golden. Add the turmeric, split peas, and water and bring to a boil. Reduce heat and simmer for about 20 minutes.
Grate the other onion. Put it into a bowl, add the ground lamb and mix well. Using your hands, form the mixture into small balls about the size of walnuts. Carefully add to the pan and simmer for 10 minutes, then add the chopped spinach, cover and simmer for 20 minutes.
Mix the rice flour with about 1 cup cold water to make a smooth paste. Then slowly add to the pan, stirring all the time to prevent lumps. Stir in the lemon juice, season with salt and pepper and cook over a gentle heat 20 minutes.
Meanwhile, heat the remaining oil in a small pan and fry the garlic briefly until golden. Stir in the mint and remove the pan from the heat.
Remove the soup from the heat and stir in the beaten eggs. Sprinkle the garlic and mint garnish over the soup and serve.
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|Serving Size: 1 Serving (478g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 354 (76%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 16.1g|
|Cholesterol 151.7mg||47 %|
|Sodium 191.7mg||7 %|
|Potassium 765.7mg||20 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 11.1g|
|Protein 14.7g||21 %|
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Calories per serving: 464
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